stove · jelly
★ STARRED KITCHENPrep 10 minCook 15 minBaltic Vinegar Jelly
Independent adaptation of a publicly published Pichaya Soontornyanakij recipe. Not affiliated with, sponsored by, or endorsed by Pichaya Soontornyanakij.
From a starred kitchen.
Ratio
Ingredients
- Veg Stock — 240 g vegetable stock
- Agar — 2.4 g agar agar
- Salt — 3 g salt
- White Wine Vinegar — 26 g white wine vinegar
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Baltic Vinegar Jelly wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Pichaya Soontornyanakij. Thai / progressive. Cited awards include: Michelin (Potong, Bangkok); World's 50 Best #13 (2025).
Originally published as Vinegar Jelly (Yin Yang Noodles).
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Pichaya Soontornyanakij / TravelTalk Media (Yin Yang noodles) (published as “Vinegar Jelly (Yin Yang Noodles)”). Full citation lives in Provenance.